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In a 12-inch, non-stick saute pan, heat the remaining oil until just smoking over medium heat. Dredge the monkfish in the seasoned flour and place in pan. Saute until golden brown on one side, about 7 minutes, and then turn. Add the wine, remaining lemon juice and butter and cook until wine is nearly evaporated and fish is cooked through. Add the parsley to the pan and swirl through. Place the fish on a serving plate. Cover with almond sauce and remaining pan sauce and serve.
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Rack of Lamb with Mint-Basil Pesto
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